Wizzard419, I'm thinking the same thing -- adding cinnamon oil (or esters) would bring up the punch in store-bought cinnamon syrup. But how was the syrup made in the old days when our cocktails were invented? Home method? Did they have cinnamon oil and esters back then? My home-made cinnamon syrup packs a good punch flavor-wise, so I'm not unhappy with it. And it frees up more cash to buy good rums and other things for my bar.

No cell service last night at the bar deep inside an old downtown building.

At The Volstead we finished off Independence Day celebrations with a delicious drink called a "Sliced Bread" which I really enjoyed. It was light and flavorful, more of a "girls" drink, but that's what I needed after a long day in the sun. I also drank at least two full glasses of ice water while I was at the bar. I must have been dehydrated.

Next I ordered an Old Fashioned and really enjoyed it. Can't remember that drink from my past, the Luxardo cherries were interesting in a good sort of way.

Both are whisky/bourbon based. They currently have a very tiny selection of rums and are more of a whisky/bourbon bar. But they have been very willing to listen to suggestions. I suggested they consider a Beachcomber's Punch for their menu, and they didn't know what Demerara rum was. Sometimes it's fun to help a bar learn and perhaps even evolve beyond their original (sometimes narrow) focus. They didn't even have a bottle of Myers's on the shelf and every trad bar has a bottle of that around!

I did chide a cocktail waitress for serving Pabst Blue Ribbons to an entire table behind me. She said, "It's the Fourth, so we'll cut them some slack." Good for her, bummer for the PBR drinkers, though, who missed out on many good things.

On 2014-07-05 06:28, AceExplorer wrote:Wizzard419, I'm thinking the same thing -- adding cinnamon oil (or esters) would bring up the punch in store-bought cinnamon syrup. But how was the syrup made in the old days when our cocktails were invented? Home method? Did they have cinnamon oil and esters back then? My home-made cinnamon syrup packs a good punch flavor-wise, so I'm not unhappy with it. And it frees up more cash to buy good rums and other things for my bar.

Well, there probably wouldn't have been a "home method" since people would not have that well stocked a bar with a large selection of mixers. But, since we are talking about the 20th century or so, the bartenders who would have made such products would have had access to it. It depended on the effect they were going for, without the concentrated part they would get a warm apple pie note. With the essential oil/ester they would get the heat similar to cinnamon candies.

I would also say, probably best to use the fake cinnamon (which most of the stuff on the market is) rather than the true stuff since it packs more punch.

That's what I meant by "home method." Donn Beach and Vic Bergeron were not working in a commercial lab, didn't have access to modern flavorings and esters, and may not have had access even to cinnamon oil. But it is my assumption that they did have access to their home and restaurant kitchen stoves. I'm sorry that was not clear in my post.

Oh, they would have access to the esters, aside from mail order, stores have always carried things like essential oils and extracts. They may have had to look a bit, but they would find them.

They may have also, when finding out if they wanted the hot cinnamon flavor, started with a candy like red hots or atomic fireballs (depending on the year)and dissolved them in boiling water to make a syrup.

Hey Wizzard & AdOrAdam, thanks for the great comments. I'll keep an eye out for the Monin and see if I can pick up a bottle and compare with my home-made syrup. I don't use the cinnamon syrup stuff much, so don't hold your breath please. But it's always great to compare notes and learn from others experiences.

Too bad I didn't have a web site like this when I was in college -- "Wow, man, a cool booze-centric web site!"

Yeah, with flavored syrups it is weird. What it usually ends up being for me is that I might know what I want to make at the start of the day so I will give it a day or so to start soaking if needed. It will have some of the flavor but not as much punch as expected.

Though, when I need vanilla vodka, that usually ends up being the soaking liquid I use when I have a dried out vanilla bean that needs resurrection.

also, subbed in a shot of rye whiskey for some of the brandy, cause ole GW loved him some plantation whiskey making...

happy 4th!

The founding fathers were lushes!

"Indeed, we still have available the bar tab from a 1787 farewell party in Philadelphia for George Washington just days before the framers signed off on the Constitution. According to the bill preserved from the evening, the 55 attendees drank 54 bottles of Madeira, 60 bottles of claret, eight of whiskey, 22 of porter, eight of hard cider, 12 of beer, and seven bowls of alcoholic punch."